Carrot puree
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Carrot puree
  Purees    Vegetables    Side dish    Carrots  
Last updated 6/12/2012 1:12:28 AM. Recipe ID 40449. Report a problem with this recipe.
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      Title: Carrot puree
 Categories: Vegetables, Side dish, Breads, Muffins & r
      Yield: 4 Servings
 
      2 lb Carrots
      2 tb Parmesan cheese
      1 lg Potato -- peeled
      1    Fresh parsley -- and diced
    1/4 c  Butter
           Scrub carrots -- cut half
           Lengt
           Scrub carrots -- cut hal
 
  water for 15 minutes. (Unsalted chicken broth makes a nice substitute
  for the water)
                                                          Add the diced
  potato and simmer for 15 more minutes or until vegetables are tender.
  Preheat oven to 350F Drain the vegetables, reserving the cooking
  liquid for the next step. Puree the carrots and potatoes in a
  blender, adding cooking liquid as needed to keep the mixture from
  getting pasty. Blend in the butter and Parmesan cheese and season
  with salt. Pour into an ovenproof dish Bake uncovered for 10 minutes.
  Garnish with chopped parsley just before serving.
  
  




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Recipe ID 40449 (Apr 03, 2005)

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